The culinary world of 2011 was all about bacon and cupcakes. Wondering what's ahead for 2012?
The food and nutrition forecasters at Publicis Consultants USA, a food public relations agency, have cast their all-seeing eyes to the kitchens and restaurants of the future. Here's what they believe will be the top food trends in the coming year:
-- Perpetual snacking -- As 24/7 lifestyles increase demand for snackable, eat-on-the-run-foods we'll see smaller portions and mini-bites on restaurant menus and grocery store shelves.
-- Global cuisine -- Restricted budgets mean less travel. Instead we'll explore the world through food and beverage.
-- Popular popcorn -- Popcorn is healthful, natural, versatile and affordable. It's also the most fun you can have with whole grains.
-- Grow it, raise it, eat it -- Backyard beehives, chicken coops and heirloom veggies, you can't get any more local than this.
-- Turmeric, the real 'Spice of Life' -- This bright yellow spice, an element in curry powder, has a long history of medicinal uses. It has high levels of antioxidants along with anti-inflammatory and cancer fighting properties.
Phyllo tips, techniques
Almost everyone is familiar with baklava but there's a ot more you can do with phyllo dough. Desserts and appetizers are a natural for this light and flaky dough, but it's great for savory dishes too.
For ideas, go to Athens Foods' website, athensfoods.com and click on recipes and videos. Scroll down the page and you'll find a link to 10 new step-by-step videos on YouTube. Or go directly to the videos at, youtube.com/phyllotips.
Produce trivia
Although the tamarillo is native to South America, according to Sharon Tyler Herbst's culinary reference book, The New Food Lover's Companion, most of the tamarillos sold in the United States is imported from New Zealand, where it is grown commercially.
The original name, tree tomato, was used until 1967 when New Zealand invented the tropical sounding name tamarillo to market it.
New read
The book: The New Book of Soups by the Culinary Institute of America.
Cost: $35
Best for: The home cook's ultimate guide for preparing appetizing soups and stews for any occasion, any time of the year. This expanded edition features an incredible array of recipes as well as illustrated step-by-step instructions and techniques that explain the basics of soup making.
